Best Black Pepper Chicken Recipe: Better Than Takeout!

Skip the takeout and make your own flavorful, saucy, and sizzling Black Pepper Chicken right at home. Bursting with bold peppery heat, sweet-savory sauce, and crisp-tender vegetables, this dish is everything you love about classic Chinese takeout but fresher and faster. Using simple pantry staples and bite-sized chicken breast, this dish cooks up in less than 30 minutes perfect for a weeknight dinner that feels a little special.

Whether you’re a black pepper lover or looking to explore new stir-fry options, this recipe delivers a crave-worthy dish that tastes like it came from your favorite restaurant.

Why You’ll Love This Black Pepper Chicken

• Quick & Easy: From prep to plate in under 30 minutes.
• Bold Flavor: Features the robust kick of freshly ground black pepper balanced with sweet, salty, and tangy notes.
• Healthier Than Takeout: Less oil, cleaner ingredients, and no MSG.
• Highly Customizable: Use chicken thighs, swap veggies, or make it spicy.
• Perfect for Meal Prep: Keeps well and reheats beautifully.

Ingredients Breakdown

Let’s walk through what you’ll need to make this restaurant-style black pepper chicken stir-fry at home:

For the Chicken:

• 500g / 1.1 lbs skinless chicken breast, cut into bite-size cubes
  → Boneless thighs can be used for a juicier texture.
• 2 tablespoons peanut oil
  → High smoke point and classic in Asian cooking. Sub with vegetable or avocado oil.
• Salt, to taste
  → Helps season the chicken before searing.
• 2 tablespoons cornstarch
  → Lightly coats the chicken, giving it a beautiful sear and helping thicken the sauce.

Aromatics and Vegetables:

• 2 medium onions, cut into 1-inch cubes
  → Adds sweetness and crunch.
• 1 large green bell pepper, cut into 1-inch cubes
  → Adds color and a mild bitterness.
• ½ teaspoon minced garlic
  → Brings sharpness and depth.
• ½ teaspoon minced ginger
  → Adds warmth and complexity.
• 1 fresh red or green chili, chopped
  → Optional, for heat and fragrance.

For the Sauce:

• ¾ teaspoon freshly ground black pepper
  → The star of the show — use coarsely ground for best flavor.
• 3 tablespoons light soy sauce
  → Salty umami base.
• 1 tablespoon dark soy sauce
  → Adds depth and a rich caramel color.
• 1 tablespoon rice vinegar
  → Brightens the sauce and balances sweetness.
• ½ teaspoon brown sugar
  → A touch of sweetness rounds out the savory flavors.
• 1 teaspoon toasted sesame oil
  → A nutty finish that brings everything together.
• 1 teaspoon cornstarch + 2 tablespoons water or chicken broth
  → Slurry to thicken the sauce into a glossy coating.

How to Make Black Pepper Chicken (Step-by-Step)

Step 1: Prep the Ingredients

Before you start cooking, have all your ingredients measured, chopped, and ready to go. This dish comes together fast, so mise en place is essential.

• Cube the chicken and coat with salt and 2 tablespoons cornstarch. Let sit for 10 minutes.
• Chop the onions and bell peppers into 1-inch pieces.
• Mince garlic, ginger, and chili.
• In a small bowl, whisk together the sauce ingredients: black pepper, light soy sauce, dark soy sauce, rice vinegar, brown sugar, sesame oil, cornstarch, and water/broth.

Step 2: Sear the Chicken

Heat 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat.

• Add the chicken in a single layer and cook undisturbed for 2-3 minutes until golden.
• Flip and cook another 2 minutes until just cooked through.
• Remove to a plate and set aside.

Step 3: Stir-Fry the Veggies

In the same pan, add the remaining 1 tablespoon peanut oil.

• Add chopped onion, bell pepper, garlic, ginger, and chili.
• Stir-fry for 2–3 minutes until vegetables are slightly tender but still crisp.

Step 4: Add Sauce and Chicken

• Return the cooked chicken to the pan.
• Pour the sauce over everything and stir well.
• Let it bubble for 1–2 minutes until thickened and glossy.
• Taste and adjust seasoning more pepper or salt if needed.

Step 5: Serve and Garnish

• Remove from heat and sprinkle with additional black pepper for extra punch.
• Garnish with chopped green onions or sesame seeds if desired.
• Serve hot over steamed jasmine rice, brown rice, or noodles.

Pro Tips for Success

• Use freshly ground pepper, not pre-ground. The flavor is more intense and aromatic.
• Do not overcook the chicken cook just until golden and remove from heat early to avoid dryness.
• Stir the sauce constantly once added, so it doesn’t clump or over-reduce.
• Dark soy sauce is optional, but it gives great depth and a richer color.
• Use a hot wok or pan for searing to avoid steaming the chicken.

Variations

• Make It Spicy: Add more chopped chili or a drizzle of chili oil.
• Low-Carb Option: Serve with cauliflower rice or steamed vegetables.
• Add More Veggies: Try broccoli, snap peas, mushrooms, or zucchini.
• Use Chicken Thighs: They stay juicier and are more forgiving than breast meat.
• Gluten-Free: Use tamari instead of soy sauce and a certified gluten-free cornstarch.

What to Serve with Black Pepper Chicken

• Steamed Jasmine Rice – classic and soaks up the sauce beautifully.
• Fried Rice – for a more indulgent side.
• Chow Mein Noodles – tossed with sesame oil and scallions.
• Asian Slaw – adds a cool, crunchy contrast.
• Cucumber Salad – refreshes the palate.

Storage & Reheating

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze in portioned containers for up to 2 months. Thaw in the fridge overnight.
• Reheat: Microwave gently or reheat in a skillet over medium heat with a splash of water or broth.

FAQs

Q: Can I use ground black pepper instead of freshly ground?
A: You can, but freshly cracked pepper gives the best heat and flavor. Pre-ground pepper is milder and less fragrant.

Q: Is black pepper chicken spicy?
A: It’s peppery rather than spicy. You can add chili if you like heat, but the base recipe is more savory than hot.

Q: Can I use chicken thighs?
A: Absolutely. Boneless skinless chicken thighs are juicy and work beautifully here.

Q: What can I use instead of rice vinegar?
A: Try apple cider vinegar or even lime juice in a pinch.

Q: Can I double the recipe?
A: Yes, just make sure not to overcrowd the pan when searing the chicken — cook in batches if needed.

Final Thoughts

This Black Pepper Chicken recipe delivers everything you want in a stir-fry: crispy tender chicken, crunchy vegetables, and a sauce so good you’ll want to lick the plate. It’s a family-friendly favorite that’s faster than delivery and much more satisfying.

Whether you’re cooking for a busy weeknight or just craving Chinese-inspired comfort food, this easy stir-fry will become a regular on your menu. Peppery, saucy, and incredibly addictive it’s the kind of dish you’ll make again and again.

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